Development of a Sport Food Exchange List for Dietetic Practice in Sport Nutrition.

Food exchange lists have been widely used in dietary practice in health and disease situations, but there are still no exchange lists for sports foods. The aim of this study was to apply a previous published methodology to design food exchange lists to the development of a sports food exchange list, with sport products available in Spain. A cross-sectional study of the nutritional composition of sports foods, regarding macronutrients and energy, was carried out. A total of 322 sports foods from 18 companies were selected, taking into account their interest in sports practice and with nutritional data provided by companies. Sports foods were divided into seven groups: sports drinks; sports gels; sports bars; sports confectionery; protein powders; protein bars; and liquid meals. A sports food composition database based on portion size usually consumed by athletes and/or recommended in commercial packaging was created. Within each sports foods group, different subgroups were defined due to differences in the main and/or secondary macronutrient. The definition of each exchange list with the amounts-in grams-of each sports food within each group and subgroup, was done using statistical criteria such as mean, standard deviation, coefficient of variation, and Z value. Final exchange values for energy and macronutrient have been established for each group and subgroup using a methodology to design food exchange lists previously published by the authors. In addition, those products with high Z values that can provide greater variability in dietary planning were included. The usefulness of sport foods lists as well as the use of an exchange system in the dietary practice of sports nutrition is discussed, and examples of how to use them with athletes are presented. This first sport foods exchange list showed in this study, with commercial sports products available in Spain, can be a novel tool for dietetic practice and also can allow sport nutrition professionals to develop another sport food list using the methodology described in this paper. Its management would allow dietitians to adapt dietary plans more precisely to the training and/or competition of the athlete.

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Según la Organización Mundial de la Salud, la obesidad esuno de los factores que más influye en el riesgo de padecerenfermedades crónicas y morir prematuramente.El tratamiento integral de la obesidad se caracteriza no sólopor la implantación de un régimen dietético moderado, sinotambién por la modificación de los hábitos alimentarios ydel estilo de vida.Debido a que el tratamiento de la obesidad es un procesocrónico, la dieta prescrita deberá ser mantenida a largoplazo. Para asegurar un cumplimiento a largo plazo de ladieta hipocalórica prescrita, además de cumplir los requisitosnecesarios para la creación de un balance energéticonegativo, deberá ser equilibrada, variada, sabrosa y adaptadaa las necesidades del enfermo.A lo largo de los años se han desarrollado, incluso se haninventado, diversos tipos de dietas para conseguir unapérdida de peso rápida que en muchos casos es fruto deuna búsqueda de beneficios económicos, más que de lapromoción de una dieta sana y equilibrada. Estas “dietasmilagro” o “dietas populares” usan estrategias variadasy argumentos pseudo-científicos para convencer de susbondades. El tratamiento de la obesidad es un procesoa largo plazo, en que no sólo está implicada la pérdidade peso, sino también la adquisición de hábitos de vidasaludables, por lo que deberá ser llevado a cabo porun equipo multidisciplinar en el cual deberán tener unpeso importante de implicación la figura del psicólogo,el profesional en materia de actividad física y deporte yel dietista-nutricionista experto en nutrición equilibrada yalimentación saludable(AU)

According to the World Health Organization, obesity is oneof the more important risk factors for chronic diseases andpremature death.Overall treatment of obesity is characterized not only byimplementation of a moderate diet plan, but also by changesin dietary habits and life style.Since treatment of obesity is a chronic process, dietarytreatment should be maintained in the long term. In orderto ensure adherence to a low calorie diet prescription overa long period, apart from considering the requirements tosatisfy a negative energy balance, the dietary prescriptionshould be balanced, varied, pleasant and adapted topatient’s needs.Over the years different types of diets have been developedor even invented, to achieve a rapid weight loss, whichoften seeks economic benefits, rather than the promotionof a healthy and balanced diet. These “miracle diets”or “popular diets” use several strategies and pseudoscientificarguments to convince about their benefits.Obesity treatment is a long term process, involving notonly weight loss, but also acquiring healthier life styles,therefore a multidisciplinary team must be responsible forit with important involvement and contribution psychologists,physical activity experts and experienced dietitiansin balance nutrition and healthy diet(AU)